Directions:

Directions:

In a large measuring cup with a good pouring lip, combine the water and yeast. Let stand until foamy. As the yeast proofs, combine the buttermilk and 4 tablespoons butter in a small saucepan, and heat over low heat until the butter melts. (Don't worry if the buttermilk curdles.) Remove the scalded buttermilk mixture from the heat, and let stand until lukewarm. Combine with the proofed yeast.

In a food processor, combine 4 cups of the flour with the salt, baking soda, and sugar. Buzz with a few quick on-off spins to blend. Then, with machine running, add buttermilk mixture through the feed tube. Process until the dough comes together, forming a ball that whips around the work-bowl and clings slightly to the sides, cleaning them. If the dough is too moist, add additional flour, 2 tablespoons at a time, from the extra cup. If too dry, add more buttermilk until the consistency is right.

Transfer the dough to a lightly floured work surface and knead it until smooth and elastic, 5 to 7 minutes. Butter a bowl with 1 tablespoon of the remaining butter, and place the dough in it. Cover with a clean cloth, and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch it down, and let it rise again, covered, until doubled, this time 45 to 60 minutes. Transfer the dough to a floured surface, knead it for a minute or so, then cover it, on the work surface, with a towel, for a third quick rise, about 10 minutes.

Divide the dough in half and form it into two loaves. Place them into standard size loaf pans buttered with a teaspoon or so of the remaining butter. Cover, and let rise again, for the final time, 45 to 60 minutes.

Towards the end of the fourth rise, preheat the oven to 350 degrees F.

Bake the loaves until nicely golden, 35 to 45 minutes. Then turn them out onto wire racks to cool. Brush the tops with the remaining butter.

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